Tuesday, May 21, 2013
Coconut-Ginger Baby Carrots
This recipe is a delicious and easy way to turn an inexpensive bag of frozen vegetables into an exotic, healthy side dish. Fresh carrots can be substituted.
At a glance
1 tsp. canola oil
2 tbsp. minced fresh ginger
1 tbsp. minced garlic
1 (16-ounce) bag frozen baby carrots
½ teaspoon salt
¼ cup water
2 tablespoons unsweetened coconut milk
3 tablespoons chopped fresh cilantro
In a medium saucepan over medium-high, heat the oil. Add the ginger and garlic and saute, stirring constantly, until they become fragrant and begin to color, about 1 minute. Add the frozen carrots, salt and water. Bring the carrots to a boil, then reduce the heat to low. Cover the pan and simmer for 15 minutes, or until carrots are very soft. Remove from the heat and stir in the coconut milk and cilantro.